Monday, October 27, 2014

I love Fall. It's my favorite season of the year. Could be because I love being cozy from the cold. Could be because I like the feeling of a year ending. Could be because I was born in November. Whatever the reason, today I felt like celebrating the season by making myself a Gingerbread Latte.

There it is; frothy, spicy goodness in a mug. Just looking at it makes me happy.

And the best part (besides drinking it) was that I didn't have to hit the drive thru to get it. I was able to make and enjoy my drink at home for a fraction of the price they charge at the coffee shop. (A 12oz GBL is $3.75 at Starbucks, and I think this cost me about $1 to make at home.)

Of course, I couldn't resist the opportunity to share how to make this tasty & easy treat with everyone. So without further ado here it is. I hope you like it, and let me know in the comments if you do. Happy Fall!

Gingerbread Latte

1 tbsp Instant Coffee*

2 oz boiling water

1 tbsp molasses

1/2 tsp vanilla

1/2 tsp powdered ginger

10 oz milk (regular or soy)

Put the milk into a pint mason jar* and microwave for 2 minutes or until hot.

Place the coffee in a large mug and stir in the boiled water until dissolved. Stir in the molasses, vanilla and ginger until fully combined.

Using a potholder, remove the mason jar from the microwave and screw on the lid. Shake the jar vigorously for about a minute to make the milk nice and foamy. Unscrew the jar and pour the milk into the coffee mug using a spoon to reserve the foam in the jar. Use the spoon to incorporate milk into the coffee solution, then pour the foam from the jar on top of the latte.

Garnish with a sprinkle of nutmeg if you'd like & enjoy!

* If you are fortunate enough to have an espresso machine or a frother, definitely use those for the job! However, I have found that I enjoy this drink just as much with this basic method of preparation :)

Additional tip: This recipe makes for a lovely, mild gingerbread flavor. But if you like your gingerbread stronger and spicier, try using 1 1/2 tbsp molasses and 3/4 tsp ginger instead.